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Kopra Paak Recipe

Coconut Burfi, a delicious Indian dessert that is also called as Kopra Paak. You can make it on festivals and special occasions. so lets start the recipe..

  • Prep time:
  • 10 minutes
  • cook time:
  • 20 minutes
  • serves:
  • 20 persons

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Gujarati

Course : Dessert

Recipe Notes

Try to use fine desiccated coconut to get nice texture in burfi. If your sugar syrup gets thick and start to get hard then add some water and dilute the sugar syrup. Some times after adding the coconut and sugar syrup become hard soon and not able to form barfi. Just sprinkle some water on top of the mixture and reheat it till desired consistency. If sometime you spread your mixture in greased tray and the barfi does not set after it cools down then again take the mixture in same pan and reheat till you get the right consistency. Make the cuts in barfi before it gets cool down completely or else it will be hard to make cuts.

Tags

  • #Contest121
  • #COOKWITHCOCONUT
Ingredients

Ingredients For Kopra Paak Recipe

Methods
  • 1. Grease 8×8 inch pan with ghee and keep it aside.
  • 2. Take saffron and 1 tablespoon milk in a small bowl. Warm it up in the microwave for a few seconds.
  • 3. Take Mawa in pan turn on the heat on medium cook it for 10 minutes with stirring continuously than add coconut and Mix well. And keep aside this mixture.
  • 4. For making sugar syrup or chasni (chashni). For that take a heavy bottom pan and pour water in it. Heat the pan on medium flame and add sugar in the water. We will add cardamom (elaichi) flavor in the sugar syrup. So add the cardamom powder in the water.Then add saffron-milk mixture, Mix well.
  • 5. Sugar syrup or chasni will start getting thicker as it boils down.
  • 6. Check if the sugar syrup (chasni) is ready by forming single string between thumb and index finger. This is how chasni is checked before making Indian sweets. This is known as one thread chasni or “ek taar ki chasni”. Once we get the desired thickness of chasni, we can add mixture of mawa and coconut in it.and mix well.
  • 7. Transfer to a greased pan and spread it evenly.Top it up with sliced almonds. Press nuts little bit so it sticks to burfi.
  • 8. Let it cool completely. Then divide it into 16 equal pieces. Remove it from pan gently without breaking it.

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